Roasted Potato Medley

This trio of potatoes, drizzled with olive oil and fresh herbs, are oven roasted for a crispy outside and a creamy smooth inside --- delicious!  This dish is the perfect complement to roast chicken or pork.  Serve with a salad to round out the meal.  Serves 6.

Roasted Potato Medley

Ingredients:
2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tbsp. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Directions:
Preheat oven to 425 degrees Fahrenheit.  Peel and cube the sweet potatoes and Yukon Gold potatoes.  Scrub the new potatoes and cut into cubes.  Place the potatoes in a large saucepan.  Add enough lightly salted water to cover the potatoes.  Bring to a boil and cook the potatoes for 3 minutes.  Drain thoroughly.  Spread the potatoes in a single layer on a large nonstick baking sheet.  Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.  Roast the potatoes until browned and crisp, about 25 minutes.  Serve immediately.

(Recipe from Great American Recipes.)

Oven Roasted Vegetables

Ingredients:
6 ounces new potatoes, parboiled
3 bell peppers, deseeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper

Directions:
Preheat oven to 425 degrees Fahrenheit.  Place the parboiled new potatoes, peppers, zucchini and onion slices in a single layer on a large nonstick baking sheet.  Drizzle with the oil and sprinkle with salt and pepper.  Roast vegetables until browned and crisp, about 25 minutes.  Serve immediately.